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Crème brulée, jus granny smith – by Gordon Ramsay

11 September 2006

Ingredients

(serves eight)

1 litre double cream
200ml UHT milk
12 egg yolks
180g sugar
6 Granny Smith apples
Dried apple slices

Prepare crème brulée using double cream milk egg yolks and sugar. Pour into ramekins. Cook at 110°C for 47 minutes in bain-marie. Cool and turn out of moulds. Collect juice from cored apples though a juicer. Add lemon juice.

TO SERVE

Caramelise individual crème brulées and serve with apple jus and dried apple slices.

by Gordon Ramsay

Other recipes from Gordon Ramsay on Caterersearch

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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